Ice (Glace) a la Fanchonette
From The Swedish, French, American cook book, 1918
Serves 6
Garnish with spun sugar.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 485. The excerpt below is the record exactly as published.
Ice (Glace) a la Fanchonette Line small cake tins with puff pastry, fill with beans and bale. Make little handles of puff paste. When done, remove the bears, fill with currant ice, put some whipped cream on top, put a mara¬ schino cherry on each, stick in the handles, put in a freezer. Pack in ice and salt and freeze. Garnish with spun sugar in the centre. Serve on a folded napkin or paper doily as a dessert for luncheon or dinner. Roman Punch (Punch Romain) a la Gimo Six cups water, three or four lemons, one cup sugar, one pint rum, whites of two eggs. How to Make It. Put the water in a saucepan, add juice of the lemons and the sugar. Put on stove and boil to a syrup, then skim. When cold, add the rum and the whites of the eggs — un¬ beaten. Put in a freezer, pack in ice and salt, freeze until done. Open the freezer, remove crank and wheel, pack the punch down to the bottom of the freezer, put cover on and put a cork in the cover, pack in ice and salt, let stand until ready to serve. Then have ready some glasses or cups — Japanese cups are very attractive for this punch — and fill them in pyramid shape; put a maraschino cherry
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Cook this with the app: pantry check, scaling, and the assistant.